Garlic Butter Chicken Pasta
Ingredients:
• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• Salt and pepper, to taste
• 1/2 tsp paprika
• 1/2 tsp Italian seasoning
• 3 tbsp butter, divided
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• Fresh parsley, chopped, for garnish
• 8 oz linguine
• 2 tbsp butter
• 3/4 cup grated Parmesan cheese
• 1/2 cup heavy cream
• Salt and pepper, to taste
• 1/2 tsp garlic powder
• Fresh parsley, chopped, for garnish
Instructions:
• Season chicken with salt, pepper, paprika, and Italian seasoning. Heat 2 tbsp of butter in a large skillet over medium heat. Add chicken and cook for 4-5 minutes, stirring occasionally, until golden and fully cooked.
• Add minced garlic, lemon zest, and lemon juice to the skillet with chicken. Stir and cook for another 1-2 minutes to infuse flavors. Remove from heat and set chicken aside.
• Cook linguine following package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
• In the same skillet, melt remaining 2 tbsp of butter over medium heat. Stir in heavy cream and garlic powder until smooth. Gradually whisk in Parmesan cheese until creamy and thick. Season with salt and pepper to taste.
• Add cooked linguine to the skillet, tossing to coat with sauce. Use reserved pasta water to adjust sauce consistency if needed. Serve topped with chicken, parsley, and extra Parmesan.